In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

Bechaux, 2018, IroN-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review, Food Chemistry, 268, 27, 10.1016/j.foodchem.2018.06.018 Berardo, 2016, Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages, Meat Science, 121, 359, 10.1016/j.meatsci.2016.07.003 Bonifacie, 2021, Determination of nitroso-compounds in food products, MethodsX, 8, 10.1016/j.mex.2021.101289 Bonifacie, 2021, New Insights into the chemical reactivity of dry-cured fermented sausages: Focus on nitrosation, nitrosylation and oxidation, Foods, 10, 10.3390/foods10040852 Bouvard, 2015, Carcinogenicity of consumption of red and processed meat, The Lancet Oncology, 16, 1599, 10.1016/S1470-2045(15)00444-1 Corpet, 2011, Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?, Meat Science, 89, 310, 10.1016/j.meatsci.2011.04.009 de La Pomélie, 2017, Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model, Food Chemistry, 218, 487, 10.1016/j.foodchem.2016.08.131 de La Pomélie, 2018, Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model, Food Chemistry, 239, 86, 10.1016/j.foodchem.2017.06.092 de La Pomélie, 2018, Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat, Food Chemistry, 243, 295, 10.1016/j.foodchem.2017.09.135 De Mey, 2014, The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation, Meat Science, 96, 821, 10.1016/j.meatsci.2013.09.010 Demeyer, 2016, Mechanisms linking colorectal cancer to the consumption of (processed) red meat: A review, Critical Reviews in Food Science and Nutrition, 56, 2747, 10.1080/10408398.2013.873886 Folch, 1957, A simple method for the isolation and purification of total lipides from animal tissues, Journal of Biological Chemistry, 226, 497, 10.1016/S0021-9258(18)64849-5 Fox, 1963, Formation of bovine nitrosylmyoglobin, Biochemistry, 2, 465, 10.1021/bi00903a012 Gueraud, 2015, Dietary polyunsaturated fatty acids and heme iron induce oxidative stress biomarkers and a cancer promoting environment in the colon of rats, Free Radical Biology and Medicine, 83, 192, 10.1016/j.freeradbiomed.2015.02.023 Guillemin, H., Perret, B., Picque, D., Menard, O., & Cattenoz, T. (2010). Logiciel StoRM – Stomach and duodenum Regulation and Monitoring. IDDN.FR.001.30009.000.R.P.2010.000, 31235, 290. Hammes, 2012, Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods, Food Microbiology, 29, 151, 10.1016/j.fm.2011.06.016 Hébel, 2019, La consommation de charcuteries en France, Cahiers de Nutrition et de Diététique, 54, 5S16-15S22, 10.1016/S0007-9960(20)30007-9 Honikel, 2008, The use and control of nitrate and nitrite for the processing of meat products, Meat Science, 78, 68, 10.1016/j.meatsci.2007.05.030 Hospital, 2015, Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile, Food Control, 57, 275, 10.1016/j.foodcont.2015.04.024 IARC. (2018). Red meat and processed meat. IARC monographs on the evaluation of carcinogenic risks to humans, 114. Jain, 2018, S-nitrosylation/denitrosylation as a regulatory mechanism of salt stress sensing in sunflower seedlings, Physiologia Plantarum, 162, 49, 10.1111/ppl.12641 Johnston, 2019, Unprocessed red meat and processed meat consumption: Dietary guideline recommendations from the nutritional recommendations (NutriRECS) consortium, Annals of Internal Medicine, 171, 756, 10.7326/M19-1621 Kanner, 1994, Oxidative processes in meat and meat products: Quality implications, Meat Science, 36, 169, 10.1016/0309-1740(94)90040-X Kanner, 2001, The stomach as a bioreactor: dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants, Free Radic Biol Med, 31, 1388, 10.1016/S0891-5849(01)00718-3 Karwowska, 2020, Nitrates/nitrites in food-risk for nitrosative stress and benefits, Antioxidants, 9, 10.3390/antiox9030241 Kim, 2018, Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion, Food Chemistry, 239, 556, 10.1016/j.foodchem.2017.06.160 Kuhnle, 2007, Diet-induced endogenous formation of nitroso compounds in the GI tract, Free Radical Biology and Medicine, 43, 1040, 10.1016/j.freeradbiomed.2007.03.011 Marco, 2006, The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage, Meat Science, 73, 660, 10.1016/j.meatsci.2006.03.011 McClure, 2011, The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system, Food Chemistry, 129, 1072, 10.1016/j.foodchem.2011.05.077 Menard, O., Picque, D., & Dupont, D. (2015). The DIDGI((R)) System. In K. Verhoeckx, P. Cotter, I. Lopez-Exposito, C. Kleiveland, T. Lea, A. Mackie, T. Requena, D. Swiatecka & H. Wichers (Eds.), The impact of food bioactives on health: in vitro and ex vivo models, (pp. 73-81). Cham (CH). Min, 2005, Mechanism of lipid peroxidation in meat and meat products – A review, Food Science Biotechnology, 14, 152 Montel, 1999, Fermented Foods – Fermented meat products, Encyclopedia of Food Microbiology, 744, 10.1006/rwfm.1999.0620 Ordonez, 1999, Changes in the components of dry-fermented sausages during ripening, Critical Reviews in food science and nutrition, 39, 329, 10.1080/10408699991279204 Papuc, 2017, Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review, Comprehensive Reviews in Food Science and Food Safety, 16, 96, 10.1111/1541-4337.12241 Santarelli, 2010, Meat processing and colon carcinogenesis: Cooked, nitrite-treated, and oxidized high-heme cured meat promotes muciN-depleted foci in rats, Cancer Prevention Research, 3, 852, 10.1158/1940-6207.CAPR-09-0160 Stolze, 1996, Hydroxylamine and phenol-induced formation of methemoglobin and free radical intermediates in erythrocytes, Biochemical Pharmacology, 52, 1821, 10.1016/S0006-2952(96)00460-1 Van Hecke, 2014, Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion, Journal of Agricultural and Food Chemistry, 62, 1980, 10.1021/jf4057583 Van Hecke, 2016, Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity in colorectal carcinoma cell lines, Journal of Agricultural and Food Chemistry, 64, 1600, 10.1021/acs.jafc.5b05915